A great dome thermometer tip

Harry

This one isn't original with me. I saw it on somebody's page and I can't remember who. Sorry, because I would love to give him/her credit.[p]Rotate the thermometer in the dome so that the desired temperature is at the 12:00 position. This way you can tell how the temperature is doing at a quick glance - and from a distance away.[p]My BGE is about 40 feet away from the back door, and I can see from the door how it's doing. True, I can't tell the exact temperature, but I can tell if I need to make the trip out there to check it. I saw this a couple of weeks ago and think it is one of the tips that I've used the most - simple as it is. -- Thanks to whoever it was that posted it originally.[p]Harry

DavidR

Harry,[p]Just make sure that when you rotate it, you do it when the clip isn't attached, or you'll take it out of calibration.

Tim M

DavidR,
""Just make sure that when you rotate it, you do it when the clip isn't attached, or you'll take it out of calibration.""[p]
Amen brother!!!!!!!!!! That is so true![p]Tim M[p][/b]

Wise One

DavidR, I finally just removed my clips altogether. I took a wine cork, drilled a hole through it (lengthwise) and stuck the thermometer through the hole. Then when I put it in th hole in the dome it sits about 1 1/2" off the dome and only about 1" of the tip is inside. It's less likely to impale itself on my meat cooking inside and if I want to check the calibration, I can easily pull it out and go stick it in a cup of boiling water. Also, I can use two thermomters among four cookers. I'v eyet to notice any drawbacks.

Spin

Wise One,[p]I also cook clipless (rotating the gauge to show desired temp at 12 o'clock), using them only to provide spacing when cooking a large meal.[p]Spin

RRP

Harry, like Tim I too run "clipless" and part of the reason is I like to pull the thermometer from time to time and clean the crud off it. In my mind a build up has to have some impact on the accuracy.

Unknown

Harry,[p]Here's another tip fer ya:
I find that I usualy am concerned about the temps more during a low-n-slow than a roast or raging fire cook. That said, a simple polder style probe can take the heat of a 200 - 250 cook just fine.[p]I stick the probe through a wine cork enough to get the tip well away from the dome, and slip it right in the normal thermo hole.[p]Then you can position your larger thermo display at the appropriate angle to be seen from your french doors, lounge chair, hot tub etc...[p]As a side note, I too have lonce since gone "clipless" on my egg thermos. I cant see any reason for keeping it on there. Even if you dont rotate your thermo on purpose, the cover always seems to snag it.[p]Speaking of thermometers, just wait until you see what I'm doing with the some type K thermocouples, a couple thermistors, a servo, an iPaq, and a wireless network.[p]Be very afraid. [p]
Have fun,
bc[p]